Description
This Curried Cauliflower Soup is ready in just 30 minutes and is packed full of flavour!
Ingredients
Units
- 1 tbsp avocado oil (or vegetable oil)
- 3 shallots, chopped (or substitute 1 medium onion, chopped)
- 3 garlic cloves, chopped
- 1 medium head of cauliflower, cut into florets (stems removed)
- 4-5 tsp Madras curry powder
- 1 litre vegetable broth
- 1 cup full-fat coconut milk (from a can)
- Salt and pepper, to taste
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the chopped shallots and garlic, and sauté for 2–3 minutes until softened and fragrant.
- Stir in the cauliflower florets and curry powder. Cook for 1–2 minutes, stirring often, until the spices are fragrant.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the cauliflower is tender (check with a fork).
- Use an immersion blender to blend the soup directly in the pot until creamy and smooth. (Alternatively, carefully transfer the soup in small batches to a regular blender, blend until smooth, then return it to the pot.)
- Season with salt and pepper to taste.
- Serve warm, topped with roasted chickpeas, cilantro, or a drizzle of coconut milk if desired.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Blend with an immersion blender, or cool slightly and blend in batches.
- Taste before serving and adjust with more curry or salt if needed.
- Garnish with roasted chickpeas, coconut milk drizzle, or fresh cilantro.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 13g
- Fiber: 5.5g
- Protein: 8g
